Real Maple Syrup or Aunt Jemima/Pancakes-Waffles-French Toast?

[klein]

Denny's is the Walmart of the restaurant world.

Exactly, I doubt Denny's even has 100% Maple Syrup. Maybe try Ihops ?
I remember being charged extra somewhere for 100% maple syrup. (it is very expensive).

 

[curiousbrain]

Denny's is the Walmart of the restaurant world.

Elitism.

Nah, that is probably true; but, for ten bucks I can eat a feast - it may not be real food, but I'm not that picky on Sunday's.

edit: No IHOP near my domicile.

 

[UpstateNYUPSer(Ret)]

Exactly, I doubt Denny's even has 100% Maple Syrup. Maybe try Ihops ?
I remember being charged extra somewhere for 100% maple syrup. (it is very expensive).

We have a lot of maple sugar houses around here and it is a very interesting process converting the sap into syrup. There is nothing better than 100% pure Maple syrup but it is very expensive.

 

[klein]

That's it, I caved in now, too !

Got the frying pan on the stove..... french toast and maple syrup for breaky this morning.

All this talk, has gotten to me !

 

[Catatonic]

Canadian butter costs too much over here. Amish butter is made by the yahoos who treat their horses horribly. Stuck with American. I do like Land O' Lakes.

You mean Armish?

 

[moreluck]

No, Pennsylvania Ditch !!

 

[clueless]

I vote for Mrs. Buttersworth (+ real butter)--on pancakes, waffles, french toast.

 

[PT Stewie]

Pancakes with fresh blueberries and maple syrup with a side of scrapple . It doesn't get any better.Just do not ask what is in the scrapple.

 

[dilligaf]

I prefer pure maple syrup but it's to expensive. We make our own maple syrup. And definitely butter.

 

[Nimnim]

Denny's is the Walmart of the restaurant world.

I'd agree if the Denny's around me haven't been raising prices and reducing portions for years. The $6 heaping plate of breakfast is now as $8 average sized plate. I do find around here that when they come out with something new the price is low and the portion is huge once again.

 

[klein]

A&W makes actually a real American breakfast for under $5.00, even less if you have coupons.
I'm not talking those egg buns either.

Just the regular 2 or 3 eggs, with ham or bacon, and toast, and usually free coffee included.

Otherwise breakfast eating out is a scam. C'mon for $10 at Denny's (with tax and tip included), you can get 6 dozen eggs and 4 loafs of bread at the supermarket.
How much more can you eat then that ?

 

[moreluck]

I've had some OK meals at Denny's, but the San Clemente Denny's sucks big time!! The last time we went there, we sat for 15 mins....no greeting, no water, no nothing. We just walked out and will not go back to that one. The one in Hawaii was great.

 

[dilligaf]

I've had some OK meals at Denny's, but the San Clemente Denny's sucks big time!! The last time we went there, we sat for 15 mins....no greeting, no water, no nothing. We just walked out and will not go back to that one. The one in Hawaii was great.

I agree, More. There is little to no quality control when it comes to customer service at Denny's. One of ours (in one town) always has poor customer service. 15 miles away, in the next town, has great customer service.

 

[cachsux]

IHOP is the meth smoking cousin of Dennys as far as breakfasts. Neither are worth parking in a seat.

Nothing beats a small town family owned place. Around here the Greeks are the kings of the breakfast restaurants. Huge plates, double orders on eggs, big cuts of meat,etc.

As far as syrup My habit on pancakes and waffles is brown sugar and butter. Handed down by Granny.

 

[cachsux]

Nothing, but Butter !

All you need to do is look at the ingredients on the labels/containers, and anyone wise would choose butter !
(butter : cream, salt, and may contain color) - That's it !
(margarine : too many to name, and non pronouncable) !

Here's more facts :

Margarine is made by adding hydrogen atoms to the fat molecules to make them more saturated, raising the melting point of the fat so it remains a solid at room temperature, i.e., the margarine won't run all over the table. This process, called "hydrogenation", requires the presence of a metal catalyst and temperatures of about 500°friend (260°C) for the reaction to take place. It causes about half of the cis- bonds to flip over into a trans- configuration.
Hydrogenation became popular in the US because this type of oil doesn't spoil or become rancid as readily as regular oil and therefore has a longer shelf-life. You can leave a cube of margarine sitting out for years and it will not be touched by moulds, insects or rodents. Margarine is a non-food! It would appear that only humans are foolish enough to eat it! Because the fats in margarine are partially hydrogenated (i.e., not fully saturated), the manufacturers can claim it is "polyunsaturated" and market it to us as a healthy food.

Every freaking topic, every one! What next, you bury us in facts on how it all comes out the other end?

 

[Nimnim]

Every freaking topic, every one! What next, you bury us in facts on how it all comes out the other end?

Oh why not...

http://en.wikipedia.org/wiki/Human_feces

 

[klein]

Hey, I'm a dairy-specialist by trade.
Don't forget that.
And I worked in dairies for over 23 years of my life.

Why not, add my 2 cents, if I'm totally quailfied to do so !
I made butter, european cheeses, yoghurt, butter milk (natural and replicate kind), quark, kefir, puddings, ice-cream, etc. (anything that contains milk).

I even made my homemade Tilsiter in my kitchen once, and stored it in the basement for riping.
I also have a cream seperator in my garage as of today. Used to have a total of 3 of them, but sold 2.

BTW : I also worked a seasonal job in a margarine/oil factory (actually American company called "Bunge").

So, yes, I know the difference very good !

 

[UpstateNYUPSer(Ret)]

Hey, I'm a dairy-specialist by trade.
Don't forget that.
And I worked in dairies for over 23 years of my life.

Why not, add my 2 cents, if I'm totally quailfied to do so !
I made butter, european cheeses, yoghurt, butter milk (natural and replicate kind), quark, kefir, puddings, ice-cream, etc. (anything that contains milk).

I even made my homemade Tilsiter in my kitchen once, and stored it in the basement for riping.
I also have a cream seperator in my garage as of today. Used to have a total of 3 of them, but sold 2.

So instead of milking the herd you are suckling the public teat?

 

[moreluck]

OK, expert....how come I can never find Jello, sugar free vanilla pudding in my stores???

 

[cachsux]

Hey, I'm a dairy-specialist by trade.

Shoveling bull does not make one a dairy specialist.

Don't forget that.

Impossible, you never let us forget anything. Except maybe the date of your last real day of work.

And I worked in dairies for over 23 years of my life.

Why not, add my 2 cents, if I'm totally quailfied to do so !

More like 99 cents with compounded interest. As far as blathering on about subjects with facts. If dairy is your specialty why do you try and tell us what we should do, as Americans and individuals, about subjects you only know about because you Googled them or were sitting in your underwear watching Tv?

I made butter, european cheeses, yoghurt, butter milk (natural and replicate kind), quark, kefir, puddings, ice-cream, etc. (anything that contains milk).

I even made my homemade Tilsiter in my kitchen once, and stored it in the basement for riping.
I also have a cream seperator in my garage as of today. Used to have a total of 3 of them, but sold 2.

BTW : I also worked a seasonal job in a margarine/oil factory (actually American company called "Bunge").

So, yes, I know the difference very good !

Sorry, my job range isn`t as broad. I`ve only put in 25 years with the job you lasted the least with. But you`ll still somehow tell me how to do it.